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Chocolate Swiss Roll is ready to serve.

Swiss Roll Ingredients:

Swiss Roll Recipe

3 eggs

75g/3 oz caster (superfine) sugar

75g/3 oz self-raising (self-rising) flour

Caster (superfine) sugar for dusting

75 ml/5 tbsp raspberry jam (conserve)

How to make Swiss Roll

Whisk together the eggs and sugar for about 10 minutes until very pale and thick and the mixture trails off the whisk in ribbons. Fold in the flour and spoon into a greased and lined 30 x 20 cm/12 x 8 in Swiss roll tin (jelly roll pan). Bake in a preheated oven at 200°C/400°F/gas mark 4 for 10 minutes until well risen and firm to the touch. Sprinkle a clean tea towel (dish cloth) with caster sugar and invert the cake on to the towel. Remove the lining paper, trim the edges and run a knife about 2.5 cm/1 in in from the short edge, cutting half-way through the cake. Roll up the cake from the cut edge. Leave to cool.

Unwrap the cake and spread with jam, then roll up again and serve sprinkled with icing sugar.

How to make Swiss Chard Tzatziki

Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chopped chard leaves. Cook until tender, about 3-5 minutes. While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, strain through a fine mesh strainer and put into the ice bath to stop the cooking. Drain and set aside.

Using mortar and pestle, grind the garlic and salt into a paste. In a medium-sized bowl, stir in the yogurt, chard, garlic, olive oil, lemon juice, and cayenne pepper. Set aside.

Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy broiling pan, not a cookie sheet or your cookie sheet will warp). Drizzle olive oil on one side of the pita wedges. Use a pastry brush to spread the olive oil more evenly. Place in a broiler. Broil for 5 minutes or until the pita bread starts to toast. Remove and let cool for a minute.

How to make Swiss Steak

Preheat the oven to 325 degrees F.

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.